Entrée

Clam Pasta

Serves 4

  • 2 Tbsp olive oil
  • 1 lb. fresh spinach leaves, washed
  • 2 cans minced clams (save the juice)
  • 3-4 small tomatoes, cut up
  • 1 tsp minced garlic

Heat olive oil until hot and add garlic. Add spinach leaves and cook down. Add clams and juice and let simmer for a while if too much juice. Add tomatoes last and let cook at low heat while pasta is cooking. Serve over pasta (we use angel hair) with Parmesan cheese.

Course: 

Recipe type: 

Corned Beef Hash

Serves 6 to 8

  • 2 Tbsp oil
  • 1 medium onion, diced
  • 4 medium potatoes, peeled and diced
  • 1 can corned beef, crumbled
  • salt and pepper
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram

Heat oil in large pan. Add onions and potatoes, sauté until browned. Add corned beef and seasonings. Continue to turn over until it all becomes a nice brown color.

Course: 

Recipe type: 

Cregyn cylchog meddw (Scallops in Gin)

  • 2 oz butter
  • 1 lb scallops
  • 1 small onion, finely chopped
  • 4 juniper berries, crushed
  • 4 Tbsp gin
  • 2 tsp tomato purée
  • juice of ½ lemon
  • 10 oz light cream
  • salt
  • pepper

Melt butter in large frying pan and sear scallops on each side about one minute. Remove from pan and keep warm. Add onion to the same pan and cook gently until transparent.

Add the juniper berries and the gin and flame by igniting the warm gin in the pan. Once the flame has gone out, continue to cook until almost all the gin has evaporated.

Return the scallops to the pan, add the tomato purée, lemon juice, cream, and seasoning, and simmer gently until it has thickened slightly, but not too long or the scallops will toughen.

Serve on a bed of rice.

Course: 

Recipe type: 

Fish Tacos

  • Salsa
  • 2 plum tomatoes, diced
  • 1 mango, peeled and diced
  • 1 onion, chopped
  • juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • Filling
  • 1 lb halibut or other flaky white fish
  • 2 Tbsp canola oil
  • 1 Tbsp fresh lime juice
  • ½ tsp chili powder
  • 4 6-inch flour tortillas
  • 1 cup shredded green cabbage
  • 4 oz nonfat sour cream
  • 1 can (16 oz) low fat refried beans

Combine salsa ingredients. Heat grill. Cut fish into 4 pieces. Whisk together oil, lime juice and chili powder. Brush mixture onto both sides of each filet; season with salt and pepper. Grill 3 or 4 minutes on each side until cooked through. Fill each tortilla with 1 filet, flaked into pieces, and ¼ cup each cabbage and salsa; top with 2 Tbsp sour cream. Serve with ½ cup beans.

441 calories per serving, 11 g fat (2 g saturated), 11 g fiber, 58 g carbohydrates, 34 g protein.

Course: 

Recipe type: 

Gai yang esan (Northeast Barbecued Chicken)

Serves 4

  • 2 pounds chicken pieces
  • 1 tsp salt
  • 8 garlic cloves, chopped
  • 1 tsp white pepper
  • ¼ cup chopped cilantro leaves
  • ¼ cup chopped lemon grass

Marinate the chicken in the remaining ingredients, preferably overnight. Grill the chicken until done.

Course: 

Recipe type: 

Gazpacho

  • 2 ripe tomatoes, peeled
  • 1 cucumber, peeled
  • ¼ green pepper, diced
  • ¼ onion, diced
  • 1 cup canned tomato juice
  • 1 Tbsp olive oil
  • 1½ Tbsp vinegar
  • dash of Tabasco
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 garlic clove

Place all ingredients in blender container. Cover and blend on low speed for about 1 minute.

Course: 

Recipe type: 

Greek Cheese Pie

Serves 6

  • 1 9″ pie shell, baked
  • ¾ lb. feta cheese, crumbled
  • 4 eggs
  • 1 cup cream or half & half
  • ¼ cup grated Parmesan cheese
  • ¾ cup chopped canned tomatoes, drained
  • ½ cup chopped green onions
  • Salt and pepper to taste (may not be necessary)

Beat together the feta cheese, eggs, cream, and Parmesan cheese until well blended. Scatter tomatoes and green onions evenly over baked pie shell. Pour egg mixture over tomatoes and green onions. Put pie on cookie sheet and bake at 350°F for 40–45 minutes, until lightly browned and set.

Course: 

Recipe type: 

Honey Dijon Herbed Chicken

Serves 6

  • 3 boneless skinless chicken breasts
  • ¼ cup dry white wine
  • ½ Tbsp white Worcestershire sauce
  • ¼ clove garlic, crushed
  • ¼ bay leaf, crumbled
  • 1 pinch white pepper
  • ½ Tbsp honey
  • 1 Tbsp Dijon mustard
  • ¼ tsp dried oregano
  • 1/8 tsp dried basil

Mix marinade, marinate overnight, then cook.

Course: 

Recipe type: 

Khao pad poo (Crab Fried Rice)

Serves 4

  • 2 Tbsp oil
  • 1 garlic clove, chopped
  • 1 cup crab meat, cooked
  • 2 eggs, beaten
  • 3 cups cooked rice
  • 2 Tbsp Maggi seasoning
  • 2 Tbsp nam pla (fish sauce)
  • 2 Tbsp sugar
  • 1 green onion, chopped
  • Sauce
  • ¼ cup nam pla (fish sauce)
  • 5 green Thai chili peppers, finely chopped
  • Garnish
  • 1 tomato, sliced
  • ½ cup sliced cucumber
  • chopped cilantro leaves
  • 4 lemons, cut in wedges

Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce and sugar. Continue to stir-fry until the mixture is hot. Add the green onion.

Mix together the sauce ingredients. Remove the rice to a serving dish, decorate with the garnish, and serve with the sauce on the side.

Course: 

Recipe type: 

Lasagna, Low Fat

Serves 6

  • 4 ounces ground beef, extra lean
  • 1 pound canned tomatoes
  • 14 ounces spaghetti sauce
  • 7 ounces lasagna noodles
  • 1 pound cottage cheese, low fat (or farmer or ricotta cheese)
  • 3 ounces mozzarella cheese, part skim milk
  • 2 Tbsp Parmesan cheese
  • 2 Tbsp parsley, chopped

Preheat oven to 375°F. In a nonstick skillet, cook beef over medium heat, stirring, for 3 minutes, or until no longer pink. Pour off fat. Stir in tomatoes and spaghetti sauce. Spread a third of the meat sauce in the bottom of an 11-by-7-inch baking dish. Arrange half the noodles over the sauce. Spread half the farmer cheese, ricotta or cottage cheese over the noodles. Top with another third of the meat sauce. Repeat, using remaining noodles, cheese, and sauce.

Cover with aluminum foil and bake for 45 to 55 minutes, or until noodles are tender. Sprinkle mozzarella and Parmesan over top. Bake, uncovered, for about 5 minutes, or until cheese is melted. Let stand for 10 minutes, sprinkle parsley over top, and serve.

356 calories, 11g fat, 24g protein, 41g carbohydrate, 4g fiber per serving.

Course: 

Recipe type: 

Pages

Subscribe to Entrée